Rollot (Picardy)

This cheese, from unpasturized cow’s milk, was originally made in the 17th century by the monks of Maroilles Abbey, close to the river Somme. The cheese became famous when Louis XIV stopped in the village of Orvillers for refreshment, sampled it and gave Rollot his seal of approval. By the 1970s Rollot had all but disappeared due to the popularity of Maroilles, but with the influence of hugely respected and knowledgeable cheese expert Philippe Olivier, Didier and Sylvie Potel from Marchelepot decided to make Rollot. Its pungent soft-washed rind and earthy mushroom taste is fast gaining it the reputation and respect it richly deserves. Rollot is matured for about four weeks and it develops quite a distinctive, salty flavour. Enjoy this delicious, semi-soft cheese with a glass of dry white wine.